Caramel Icing

Ingredients

• 1 lb. brown sugar
• 1 cup cream
• ¾ cup butter
• 1 teaspoon vanilla

Method

1. 1

   Stir constantly until mixture reaches a steady boil.

2. 2

   Boil two minutes.

3. 3

   Cool, add vanilla and beat.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 10. The excerpt below is the record exactly as published.

CARAMEL ICING 1 lb. brown sugar i dleetopimiiikeorecream ¥Y c. butter ¥ t. vanilla Stir constantly until mixture reaches a steady boil. Boil two minutes. Cool, add vanilla and beat. —Mrs. MARGARET BARNES ScoTcCH SHORT BREAD 25Cetlour 4 c. brown sugar Ice butter Powdered mace Mix with fingertips until thoroughly blended. Pat onto a shallow pan one inch thick. Prick with fork. Bake 30 minutes at 350°. Cut in squares while still warm. (Taken from OUR FAVORITE RECIPES) —Mrs. J. B. MASSENBURG Hor MILK LoaF CAKE 4 eggs Heat together ZiCasucar lf, lb. butter Ze Cee LOUL ivcamilk 2 t. baking powder Ie treVabilla, or YY, t. nutmeg Beat eggs; add sugar, beat well. Add flour and baking powder. Add hot milk and butter, beat well. Add seasoning. Bake in a loaf pan 50 to 60 minutes at 350°. (Taken from OUR FAVORITE RECIPES) —Mrs. W. D. RODGERS. 26 7 ‘a le Sas 9 st iw = ~ Pe. vy J rn ba rt < a en a = j y ’ ~ a r’ » ‘ * * i. >) ae 3 ¢ “7 as .'# ° ~ > LS 2 ' is is 5 7 tat v4 ‘7 e 7 TES Ue oe wa = - - SERGE RARE ict oh : op rn “vi et all Desserts and Sauces LEMON MILK SHERBET De dts milk 4 lemons 1% c. sugar Scald together milk and sugar. Remove from fire and let stand until cold. Add juice of four lemons and rind of one. Pour in tray to freeze and stir twice while freezing. ——Mrs. BARKER WILLIAMS PINEAPPLE DESSERT 1 large angel food cake 1 T. plain gelatine 1 No. 2 can crushed pineapple 1 pt. whipping cream Drain pineapple thoroughly. Soften gelatine in half cup cold pineapple juice (about five minutes), then pour over it half cup hot pineapple juice and stir until well dissolved. Chill gelatine mixture then add it to the cream which has been whipped and sweetened. Slice the cake across the center and place between it half of the whipped cream mixture (after adding the drained pineapple to it). Ice the entire cake with the remaining whipped cream mixture. Place in refrigerator until ready to serve. —Miss MAriAmM Boyp BUTTERSCOTCH SAUCE 4 'T. butter +5 ¢@. white corn syrup 14% c. brown sugar (packed) '% c. cream or top milk Melt butter in sauce pan; add sugar and corn syrup and boil until it forms soft ball when tried in cold water (about three minutes). Add cream and boil i0 minutes. Add one teaspoon vanilla.

Cook this with the app: pantry check, scaling, and the assistant.